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Hot Dude, when it comes to designing a hot sauce I'd say if you can make it work in a sauce then it's not off limits. I've been called one of the most out of the box thinkers when it comes to hot sauce ingredients and have used a lot of things that haven't been done before. I'm talking...

The thing with fermented sauces is you can always let your nose be your guide. If you open the jar and it smells like something that would gag a maggot then it's picked up a bad bacteria. If not and the ph is in the safe range your probably safe. When in doubt though, dump it out. Making...

Very nice! How's the cherry coming through?

Added 3 cans of Apple Juice concentrate and 2 pounds of raw unfiltered honey to the Cyser last night. It's pretty cloudy now. Going to give it a couple of weeks then cold crash it and bottle. I might bottle half and keg the other half and force carb it.

Happy Birthday GM, hope your have a great day, great food, great beer, great suhmmmmm well you know :)

Keep it!   Kahm yeast isn't anything to worry about. It can be removed with you process it.

  If you'll go back and look at that link again it was primarily for fermenting pickles and I would suppose that if you want a crunchy pickle you can't go for more than 10 days. 

Racked the Cyser over onto the Sorbate and Potassium Metabisulfite this morning. Giving it 2 days to do its thing with the yeasties and then I'll back sweeten with some apple juice concentrate and honey. Then time to bottle. SG was at 1.000 and I'm thinking I'd like to take it back up to 1.012...

Sweet, been waiting a long time to sample some of your brews!

Beautiful brew man, love the color!

Ok, what exactly makes an IPA a NE IPA?

Did that kettle say it had a thicker bottom on it? If not watch out for scorching. I made the mistake of getting a thin bottom brew kettle and have to watch out for it every time I brew.

Here's some processing pics from today's events. Out of the jar into the strainer. Mash it out. I'll often pick a handful up and squeeze it, just make sure you don't have any cuts on them or you'll know about them Gotta clear this up some. Nothing clears it like a strainer and a coffee...

Crema Di Limoncello We found out about this last year when my mom went with my brothers family on a tour of Spain and Italy and it quickly became a family favorite. It's wonderful ice cold right out of the freezer but my favorite way to enjoy it is over fresh ripe berries. To make this...

Started this in my brew log but decided to give it it's own home as I'll be playing around with the basic recipe a bit and trying out some infusions and such, so here is the basic recipe for Limoncello: RocketMans Limoncello 2 Liters 151 Proof Grain Alcohol or 80 Proof or higher Vodka 20 -...

  Yeah, but I don't have Perlick taps yet :)

I have fermented smoked peppers many time, yes with a whey starter. Haven't had a problem with it yet. Yep, the smoking/roasting will kill off the natural bacteria so a starter will be needed unless you use a combination of smoked/roasted and not.

Check this out: https://www.gishwhes.com Might be fun to put together a team, teams are 15 people and if we can't come up with 15 they'll attach people from around the world to plus up the team, for a chance for an all expenses paid trip to Iceland. The projects looks like their fun and some...

I posted the how to in #388 above and at the end of the post listed what I was thinking about doing. In all I have 3 batches going. Limoncello Crema Di Limoncello Limoncello al Balisco The Crema is the first one finished, the Basil infused will be the next one finished and the traditional...

The use of Half & Half instead of water which is why it's called Crema Di Limoncello. It's really good. I'm currently making 3 different recipes.